Serves 4 to 6 people.

1 package of frozen artichoke hearts
1 package of frozen peas
1 zucchini
1 package of fresh mushrooms
4 large carrots
1 large onion
1 handful of string beans
1/2 c pancetta (petit salé), cooked
Olive oil
1 Cup of chicken broth
Salt and pepper 

• Dice zucchini, mushrooms, carrots, onion, and string beans.
• Leave artichokes and peas whole.
• Place vegetables into an earthenware or ceramic dish, mixing them with olive oil, chicken broth, and pancetta.
• Season to taste.
• Cook covered for one hour at 350F and another hour at 325F (uncovered to reduce liquid if necessary).